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Polish Braised Red Cabbage - Czerwona Kapusta Zasmazana

User Rating 5 Star Rating (1 Review)


Polish Braised Red Cabbage - Czerwona Kapusta Zasmazana

Polish Braised Red Cabbage

(c) 2008 Barbara Rolek licensed to About.com, Inc.

This sweet-and-sour braised red cabbage side dish comes together in a snap, especially if you use a food processor to shred the cabbage and onion. Czerwona Kapusta Zasmazana goes great with just about any dish, but is a favorite with ham, pork and sausage.

View these step-by-step instructions for making Polish braised red cabbage.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 servings Braised Red Cabbage


  • 1 (3-pound) head red cabbage, shredded
  • 1 medium onion, shredded
  • 2 tablespoons butter or canola oil
  • 1 cup water
  • 4 tablespoons red-wine vinegar
  • 4 tablespoons brown sugar
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt


  1. In large pot, cook cabbage and onion in butter or oil until it collapses, about 5 minutes.

  2. Meanwhile, mix together water, vinegar, brown sguar, pepper and salt until sugar is dissolved. Add to cabbage mixture. Bring to a boil. Reduce heat to medium-low.

  3. Continue to cook, stirring occasionally, until cabbage is tender, about 15 minutes. Refrigerate overnight to improve flavor. Freezes well.
User Reviews

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 5 out of 5
Best Sweet & Sour Cabbage I've Ever Had!, Member paizlea

I grew up eating Polish food, including lots of sweet and sour cabbage, but somehow never learned to make it. I always assumed it would be complicated and time-consuming. But when a friend gave me a red cabbage from her garden, I decided to look up a recipe, and this was the one I found. Don't bother looking for any other recipes. This is perfect! Easy and relatively quick to make, and so delicious! Everyone I've served it to asks for more. And bonus - with only a little oil and sugar in the recipe, it's pretty healthy, too. Thank you so much for this recipe!

3 out of 3 people found this helpful.

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